Warming and comforting, this vegetable curry is loaded with nutrients and comes with a velvety taste from the coconut milk - the perfect fall dish!
Cut the butternut squash into cubes.
Heat the coconut oil into a medium soup pan, then add the onion, garlic, bell pepper, butternut squash and broccoli, and cook over medium heat for 5-7 minutes.
Add the curry paste, turmeric and ginger, mix to combine.
Add the green beans, cannelini beans, spinach, diced tomatoes with their juices, coconut cream and bring to boil over medium heat.
Turn the heat to low, then simmer over low heat for 20 minutes.
Season with salt and cayenne.
Divide into serving bowls, garnish with pumpkin seeds, drizzle lime juice, and serve warm.